MIXED GRAINS WITH SHIITAKES AND CORN
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quinoa and 1/2 cup millet in boiling salted water until tender, about 12 minutes. Drain and spread on a paper towel?lined baking sheet to cool. Cook 8 ounces sliced shiitake mushrooms in olive oil in a large skillet over medium-high heat until browned, 5 minutes. Add 1 cup corn, 1 teaspoon fresh thyme and salt and pepper to taste; cook, stirring, until the corn is tender, 30 seconds. Let cool, then toss with the grains, 1 cup fresh parsley, the juice of 1/2 lemon and 3 to 4 tablespoons olive oil. Stir in 1/2 cup shredded parmesan.
SHIITAKE AND EGG TART
Eggs aren't just for breakfast. Make this mushroom and egg tart dinner and break out of your meat-and-potatoes rut once and for all.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Time 1h
Number Of Ingredients 9
Steps:
- On a lightly floured piece of parchment paper, roll out puff pastry to an 11-by-14-inch rectangle. Trim edges to make a neat rectangle and transfer pastry on parchment to a rimmed baking sheet (trim parchment to fit, if necessary). With a sharp knife, score a 1/2-inch border around edges. With a fork, prick pastry all over inside border. Refrigerate 20 minutes.
- Preheat oven to 375 degrees. In a large skillet, melt butter over medium. Add onion and cook, stirring occasionally, until soft and golden, 10 to 15 minutes. Add mushrooms and tarragon and cook until mushrooms begin to soften, about 8 minutes; season with salt and pepper.
- Bake puff pastry until light golden, about 15 minutes. Remove from oven and top with mushroom mixture, staying within border. Carefully crack eggs on top of mushroom mixture, spacing them evenly, and bake until pastry is golden and egg whites are set but yolks are still runny, about 10 minutes. To serve, sprinkle with tarragon and Parmesan and cut into 6 squares.
Nutrition Facts : Calories 375 g, Fat 25 g, Fiber 2 g, Protein 11 g, SaturatedFat 6 g
SHIITAKE DELIGHT
This is a very delightful meal. Very simple, and my two-year old loves it! Interesting taste and texture. Serve with white rice.
Provided by PINAYCOOK
Categories Everyday Cooking Vegetarian
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Heat the olive oil in a skillet over medium heat, and cook the garlic just until golden. Mix in mushroom pieces, and cook 10 minutes, until tender.
- Pour the broth into the skillet. Stir in butter until melted. Season with Italian seasoning and salt.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 8.5 g, Cholesterol 30.5 mg, Fat 25.3 g, Fiber 1.6 g, Protein 2.5 g, SaturatedFat 9.2 g, Sodium 328 mg, Sugar 2.3 g
FETTUCCINE WITH SHIITAKE MUSHROOMS & BASIL
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
Provided by EatingWell Test Kitchen
Categories Healthy Pasta and Noodle Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil for cooking pasta.
- Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
- Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.
- Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
Nutrition Facts : Calories 314 calories, Carbohydrate 46.5 g, Cholesterol 8.6 mg, Fat 10.7 g, Fiber 7.4 g, Protein 11.8 g, SaturatedFat 2.7 g, Sodium 332.3 mg, Sugar 2.7 g
CORN AND SHIITAKE FRITTERS
Steps:
- Cut the corn kernels from the cobs and transfer half of them to a blender. Using the dull side of a knife, scrape the pulp from the cobs into the blender. Add the egg and milk; puree until smooth.
- In a very large nonstick skillet, heat 1 tablespoon of the oil. Add the shiitake and onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the remaining corn and cook, stirring, for 1 minute. Scrape the mixture onto a plate and freeze just until no longer hot, about 5 minutes.
- In a bowl, whisk the flour, baking powder, salt and pepper. Stir in the puree, then fold in the corn kernels, shiitake and onion.
- Wipe out the skillet and add the remaining 1/2 cup of oil. When it is hot, add eight level 1/4-cup mounds of batter to the skillet and spread them to a 1/2-inch thickness. Fry over moderately high heat, turning once, until the fritters are golden and crusty, about 4 minutes. Drain on paper towels and serve warm.
WARM CORN AND SHIITAKE FRISEE SALAD
Steps:
- In a tall cup (using a hand blender) or blender cup, add mustard, shallots, soy and vinegar. Blend and drizzle in 1 cup of oil to emulsify. Season with pepper and a little salt. Check for seasoning. Set aside at room temperature. Using a hot non-stick pan, coat with remaining oil and saute garlic for 2 minutes. Add shiitakes and cook until soft, about 4 minutes. Add corn and saute for 3 minutes. Deglaze with vinaigrette and just heat. In a large bowl, place frisee and pour hot vinaigrette over. Mix well and serve immediately.
- PLATING Place in a large salad bowl and garnish with fresh cracked black pepper.
CORN AND SHIITAKE TART
If fresh corn is not in season, you can use frozen corn instead; be sure to thaw and drain the kernels well before using.
Yield makes one 10-inch tart
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out dough to a 13-inch round, about 1/4 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 10-inch round flan ring or a tart pan with a removable bottom, pressing into the edges. Using a rolling pin or a sharp paring knife, trim the dough flush with the edge of the pan. Chill shell until firm, about 30 minutes. Meanwhile, preheat the oven to 375°F.
- Line chilled shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights or dried beans. Bake 30 to 40 minutes. Remove weights and parchment; continue baking until tart shell is golden brown all over, 10 to 15 minutes more. Cool completely on a wire rack.
- Heat olive oil in a large nonstick skillet over medium heat.Add mushrooms, and cook until they start to give off moisture, 2 to 3 minutes. Add the onion and cook, stirring occasionally, until softened and translucent, 2 to 3 minutes. Stir in the corn and the chives and cook, 1 to 2 minutes more. Remove filling from heat and season with salt and pepper; stir to combine. Set filling aside.
- In a bowl, whisk together milk, cream, and eggs; season with salt and pepper. Pour mushroom filling into cooled tart shell. Place tart on a rimmed baking sheet; pour in milk mixture. Bake, rotating the sheet halfway through, until custard is set in the center, 20 to 25 minutes. Cool slightly on a wire rack. Garnish with chives, and serve warm or at room temperature.
CORN RISOTTO WITH OKRA AND SHIITAKE MUSHROOMS
Provided by Molly O'Neill
Categories dinner, weekday, main course, side dish
Time 1h
Yield Five servings
Number Of Ingredients 13
Steps:
- Combine the corn and the milk in a large saucepan over medium heat and cook at a low simmer for 30 to 40 minutes, stirring occasionally to prevent the milk from scorching. Drain off the milk and reserve it. Place the corn in a food processor and process for 30 seconds. Set aside.
- Melt the butter in a medium saucepan. Add the shallots, carrots, celery and leek and saute until tender. Stir in the corn, 1 cup of the reserved milk, chili powder and Parmesan. Add salt to taste. Keep warm.
- Grill or saute the okra and mushrooms until tender. Divide the risotto among 5 plates. Garnish with the okra and mushrooms and serve immediately.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 6 grams, Carbohydrate 81 grams, Fat 16 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1395 milligrams, Sugar 21 grams, TransFat 0 grams
CREAM OF SHIITAKE AND CORN SOUP
I found this recipe in the october 06 edition of magazine Châtelaine Québec. I veganized it. Not tried yet, but i guess this is yummy.
Provided by Mad Maryno
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a big pot, over medium heat, put half of the oil. Add the leeks and cook until they are tender.
- Add the broth, the potato, the corn and the celery. Cover and let cook until the vegetable are tenders (20 minutes).
- Meanwhile, in a frying pan, sauté the mushrooms in the rest of the oil. Season to taste.
- Cream the soup with a blender.
- Put the soup in bowls. Make a nest of mushrooms over and serve piping hot.
Nutrition Facts : Calories 244.3, Fat 8.6, SaturatedFat 1.2, Sodium 42, Carbohydrate 40.3, Fiber 4.9, Sugar 4.1, Protein 6.8
MILLET WITH GINGER, SHIITAKE MUSHROOMS, AND CORN
Make and share this Millet with Ginger, Shiitake Mushrooms, and Corn recipe from Food.com.
Provided by Carol Bullock
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat a small amount of oil in a deep sauce pan.
- Saute onion with ginger for several minutes, until onion is limp.
- Add shiitake slices and saute until thoroughly coated with oil.
- Add corn and stir well.
- Finally, add millet and water.
- Cover and bring to a boil.
- Add salt, cover, and reduce heat to low and simmer until all liquid is absorbed and millet is creamy.
- Stir gently to combine ingredients and then transfer to a serving bowl.
- Garnish with parsley.
Nutrition Facts : Calories 137.3, Fat 1.5, SaturatedFat 0.3, Sodium 36.7, Carbohydrate 26.7, Fiber 3.5, Sugar 0.8, Protein 4.2
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